One pint of cold salt fish, prepared as on page 136, and chopped very fine. Eight good-sized, freshly-boiled potatoes, or enough to make a quart when mashed. Mash with half a teaspoonful of salt, and a heaping tablespoonful of butter, and, if liked, a teaspoonful of made mustard. Mix in the chopped fish, blending both thoroughly. Make into small, round cakes; flour on each side; and fry brown in a little drippings or fat of fried pork. A nicer way is to make into round balls, allowing a large tablespoonful to each. Roll in flour; or they can be egged and crumbed like croquettes. Drop into boiling lard; drain on brown paper, and serve hot. Fresh fish can be used in the same way, and is very nice. Breadcrumbs, softened in milk, can be used instead of potato, but are not so good.
Use either fresh fish or salt. If the former, double the measure of salt will be needed. Prepare and mix as in fish balls, allowing always double the amount of fresh mashed potato that you have of fish. Melt a large spoonful of butter or drippings in a frying-pan. When hot, put in the fish. Let it stand till brown on the bottom, and then stir. Do this two or three times, letting it brown at the last, pressing it into omelet form, and turning out on a hot platter, or piling it lightly.
One pint of cold minced fish, either salt cod or fresh fish; always doubling the amount of seasoning given if fresh is used. Melt in a frying-pan a tablespoonful of butter; stir in a heaping one of flour, and cook a minute; then add a pint of milk and a saltspoonful each of salt and pepper. When it boils, stir in the fish, and add two well-beaten eggs. Cook for a minute, and serve very hot.
Cold salmon, or that put up unspiced, is nice done in this way. The eggs can be omitted, but it is not as good. If cream is plenty, use part cream. Any cold boiled fresh fish can be used in this way.
Soak over-night, the skin-side up. In the morning wipe dry, and either broil, as in general directions for broiling fish, page 133, or fry brown in pork fat or drippings.
Salted shad are treated in the same way. All are better broiled.
If in skins, prick them all over with a large darning-needle or fork; throw them into a saucepan of boiling water and boil for one minute. Take out, wipe dry, and lay in a hot frying-pan, in which has been melted a tablespoonful of hot lard or drippings. Turn often. As soon as brown they are done. If gravy is wanted, stir a tablespoonful of flour into the fat in the pan; add a cup of boiling water, and salt to taste,—about a saltspoonful,—and pour, not over, but around the sausages. Serve hot.